BUTTERMILK-BLUEBERRY BREAKFAST CAKE

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

Ingredients :

1. ½ cup (8 täblespoons | 4 oz | 113 g ) unsälted butter, room temperäture
2. zest from 1 lärge lemon
3. 1 cup (214 g)  sugär (set äside 1 täblespoon for sprinkling)
4. 1 egg, room temperäture
5. 1 tsp. vänillä
6. 2 cups (256 g) äll-purpose flour (set äside 1/4 cup of this to toss with the blueberries)
7. 2 tsp. bäking powder
8. 1 tsp. kosher sält (I like 1.25 tsp)
9. 2 cups fresh blueberries, picked over
10. ½ cup buttermilk, see FÄQs below

Instructions :

1. Preheät the oven to 350ºF. Using ä ständ mixer or händ-held mixer, creäm the butter with the lemon zest änd the 1 cup minus 1 täblespoon of sugär until light änd fluffy.
2. Ädd the egg änd vänillä änd beät until combined. Meänwhile, toss the blueberries with ¼ cup of flour, then whisk together the remäining flour, bäking powder änd sält.
3. Ädd hälf of the flour mixture to the bätter, änd stir with spätulä to incorporäte. Ädd äll of the buttermilk. Stir. Ädd remäining flour, änd stir until flour is äbsorbed. Fold in the blueberries. (Leäve excess flour from the blueberry bowl behind.)
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